Recipe - Velvety-Warm Mustard-Pepper Sauce

INGREDIENTS:

1 (packed) cup chopped mustard greens or Swiss chard One half cup coarsely
chopped green pepper 1 large redripe tomato, cored, quartered One fourth cup
loosely packed chopped cilantro 2 fresh hot green chiles, stemmed and
seeded 2 garlic cloves, peeled 1 tablespoons mild olive oil One half teaspoon
ground cumin One half teaspoon ground coriander 1 tablespoon Dijonstyle mustard
1 teaspoon sugar One half teaspoon salt, or to taste 1/3 cup heavy cream Place
greens, pepper, tomato, cilantro, chiles and garlic in a blender or food
processor and process until smoothly pureed. Set aside.

Heat oil in a 2quart saucepan over mediumhigh heat. Add pureed mixture
and cook, stirring constantly, for 5 minutes. Add the remaining
ingredients. Bring to a boil, reduce heat to low, cover, and cook until
sauce is thick, 12 to 15 minutes.

Makes about 2 cups.

PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (1 g
saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber.

Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92.

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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini